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Amarone: The Jewel of Valpolicella
Amarone has long been a legend in the wine world, but recently it’s been branching out. If you’re unfamiliar, it’s a premium red wine from the Valpolicella region in Verona that’s famous for its meticulous process.
Amarone is largely made with Corvina grapes, which are left to dry for around 120 days over the winter. The resulting sugar content means a high-alcohol wine (typically 15% ABV or above). It also means that more grapes are required to create a bottle - which is part of the reason that Amarone is typically more expensive than other wines from the region.
The name Amarone translates to “The Great Bitter” - a reference to the wine being less sweet than Recioto (another Valpolicella variety). The final taste is ripe, rich and full-bodied, with low acidity and a velvety mouthfeel.
But don’t take our word for it; try Villa Crine’s DOCG-designated Amarone. It’s made with 60% Corvina Veronese, 30% Rondinella and 10% Molinara grapes which give a heady, fruitcake aroma.